Galugerdi Marzieh Ghorbani, Mahmoodi-Khaledi Elahe, Rafiee-Pour Hossain-Ali
Department of Cell and Molecular Biology, Faculty of Chemistry, University of Kashan, Kashan, Iran.
Sci Rep. 2025 Jul 2;15(1):23397. doi: 10.1038/s41598-025-04245-4.
Identification of caffeic acid (CA) in food such as honey is of interest as it has antioxidant, antibacterial, anti-inflammatory, anti-fungal, etc. properties. Accordingly it is necessary to provide a simple, fast, sensitive and low-cost method for CA determination. Here, the carbon paste electrode surface was modified with CuO nanoparticles to obtain CuONPs/CPE as an electrochemical sensor for CA. The CuONPs were synthesized via sol-gel method and characterized using field emission scanning electron microscopy (FE-SEM), energy dispersive X-ray (EDX), X-ray diffraction (XRD) and fourier-transform infrared spectroscopy (FT-IR). Electrochemical behavior of CA at the CPE and CuONPs/CPE surfaces was studied using cyclic voltammetry (CV) technique in phosphate buffered saline (PBS; 0.1 M, pH 2.3). The oxidation and reduction peaks of CA were observed at 0.49 (E) and 0.47 (E) V (vs. Ag/AgCl, 3.0 M KCl). Differential pulse voltammetry (DPV) was employed to measure CA, which showed a linear response range from 5.0 to 50.0 µM, with a limit of detection (LOD) and a limit of quantification (LOQ) as 3.21 and 10.7 µM, respectively. In real samples of Thyme and Astragalus honeys, CA was measured at 4.96 and 2.89 mg per g of honey, respectively. In order to comparison, the CA in Astragalus honey was determined with HPLC technique. The fabricated electrochemical sensor (CuONPs/CPE), with the ability to directly detect CA in honey samples, simplicity, rapid response, and cost-effectiveness, can be a suitable candidate for CA identification in food and beverage products.
鉴定蜂蜜等食品中的咖啡酸（CA）备受关注，因为它具有抗氧化、抗菌、抗炎、抗真菌等特性。因此，有必要提供一种简单、快速、灵敏且低成本的CA测定方法。在此，用氧化铜纳米颗粒修饰碳糊电极表面，以获得用于CA检测的CuONPs/CPE电化学传感器。通过溶胶 - 凝胶法合成CuONPs，并使用场发射扫描电子显微镜（FE-SEM）、能量色散X射线（EDX）、X射线衍射（XRD）和傅里叶变换红外光谱（FT-IR）对其进行表征。在磷酸盐缓冲盐水（PBS；0.1 M，pH 2.3）中，采用循环伏安法（CV）研究了CA在CPE和CuONPs/CPE表面的电化学行为。观察到CA的氧化峰和还原峰分别位于0.49（E）和0.47（E）V（相对于Ag/AgCl，3.0 M KCl）。采用差分脉冲伏安法（DPV）测定CA，其线性响应范围为5.0至5０.0 μM，检测限（LOD）和定量限（LOQ）分别为3.21和10.7 μM。在百里香蜂蜜和黄芪蜂蜜的实际样品中，测得CA含量分别为每克蜂蜜4.96和2.89 mg。为作比较，用高效液相色谱法（HPLC）测定了黄芪蜂蜜中的CA。所制备的电化学传感器（CuONPs/CPE）能够直接检测蜂蜜样品中的CA，具有操作简单、响应迅速和成本效益高的特点，可作为食品和饮料产品中CA鉴定的合适候选方法。
